Emelia says: “The base of this cookie is not too different to a snickerdoodle, which, to be honest, is not an amazing cookie. The best way I can describe a snickerdoodle is that it’s a chocolate chip-less cookie, rolled in sugar (for crunch). I’ve pimped these up, with coffee in the base and a creamy mascarpone topping to rival the best tiramisu.”

Makes 12

Ingredients

1 tablespoon instant coffee powder
1 tablespoon warm water
120g (4¼oz) unsalted butter, softened
200g (7oz) brown sugar
2 eggs
1 teaspoon vanilla extract
210g (7½oz) plain (all-purpose) flour
½ teaspoon bicarbonate of soda (baking soda)
½ teaspoon cream of tartar
¼ teaspoon salt

Coffee sugar:

100g (3½oz) caster (superfine) sugar
1 heaped tablespoon instant coffee powder

Mascarpone swirl

300g (10½oz) mascarpone
140g (5oz) icing (confectioners’) sugar
2 teaspoons vanilla bean paste
Dark cocoa powder, for dusting

Method

Preheat the oven to 180°C (350°F) fan-forced. Line two baking trays with baking paper or silicone baking mats.

Mix the coffee powder with the warm water and stir until the coffee has dissolved.

Using an electric mixer fitted with the paddle attachment, mix the butter, brown sugar and eggs on medium speed until lightened in colour – you don’t want aeration here, just a nice cohesive mass. Add the coffee and vanilla and mix until well combined, then mix in the flour, bicarbonate of soda, cream of tartar and salt.

Make the coffee sugar by mixing the caster sugar with the coffee powder in a small bowl.

Roll the dough into balls, using 30 g (1oz) dough for each one, then roll each ball in the coffee sugar. Place the balls on the baking trays, leaving plenty of room for spreading.

Bake the cookies for 10–12 minutes or until golden brown and delicious. Allow them to cool completely on the trays.

For the mascarpone swirl, mix the mascarpone, icing sugar and vanilla in a small bowl until smooth. Transfer the mascarpone to a piping bag fitted with a 5mm (¼ inch) round nozzle.

To assemble, pipe the marscapone on top of the cookies in a spiral and smooth it into a swirl with the back of a spoon before dusting with cocoa powder. These cookies are best enjoyed the same day they’re made.

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